Cacciatore Burgers

• Extra-virgin olive oil (EVOO), for liberal drizzling, plus 4 tablespoons
• 1 package (1 1/3 pounds) ground chicken or ground turkey breast
• 1 tablespoon Worcestershire sauce
• 4 garlic cloves, 2 cloves chopped, 2 cracked from skins and reserved
• 1 teaspoon crushed red pepper flakes
• 1 medium yellow onion, 1/4 finely chopped, 3/4 thinly sliced
• A handful of fresh flat-leaf parsley, chopped
• 10 fresh basil leaves, shredded
• A generous palmful of grated Parmigiano-Reggiano
• Salt and freshly ground black pepper
• 2 portobello mushroom caps, thinly sliced
• 2 cubanelle (Italian light green) peppers, seeded and sliced
• 2 hot red cherry peppers, chopped, plus a splash of the pickling juice
• 4 slices Provolone cheese, deli sliced
• 4 crusty rolls, split
• 3 tablespoons unsalted butter
• 1 sack (12 ounces) prewashed mixed baby greens
• 2 tablespoons fresh thyme leaves, chopped
• Juice of 1 lemon
• 1 sack of fancy chips, such as olive oil and rosemary flavor or Terras garlic and onion Yukon Golds

1. Preheat a large nonstick skillet or grill pan to medium-high heat.
2. Drizzle some EVOO in a bowl and add to it the chicken, Worcestershire, chopped garlic, red pepper flakes, chopped onions, parsley, basil, Parmigiano, salt, and pepper.
3. Combine to form 4 large patties and add to the hot skillet.
4. Cook for 6 minutes, then flip the burgers.
5. Cook for 5 minutes on the other side.
6. Heat a second skillet over medium-high heat.
7. Add 2 tablespoons of the EVOO (twice around the pan).
8. Add the mushroom caps with the sliced onions and cubanelle peppers.
9. Season with salt and pepper and cook for 5 minutes, stirring frequently.
10. Turn the heat off.
11. Add the hot cherry peppers and a splash of their juice.
12. Place the Provolone over the burgers and turn off the heat in the pan.
13. Tent the pan with foil to melt the cheese with carry-over heat.
14. Preheat the broiler to high.
15. Toast the crusty rolls until golden.
16. Melt the butter with the remaining cracked garlic in the microwave or over low heat in a small pan.
17. Brush the garlic butter on the rolls.
18. Place the cheese-covered patties on the bottoms of the buns.
19. Top with the peppers and onions and replace the top halves of the buns.
20. Toss the greens with the thyme, lemon juice, 2 tablespoons of the EVOO, salt, and pepper.
21. Serve the greens alongside the cacciatore burgers with your chips of choice.

extravirgin olive oil, ground chicken, worcestershire sauce, garlic, red pepper, yellow onion, handful of fresh flatleaf parsley, basil, generous palmful, salt, portobello mushroom caps, cubanelle, hot red cherry peppers, provolone cheese, crusty rolls, unsalted butter, sack, thyme, lemon, sack of fancy chips

Taken from www.epicurious.com/recipes/food/views/cacciatore-burgers-374327 (may not work)